Easy, Cheesy Pull-Apart Garlic Knots

Warm, fresh from the oven garlicky bread knots were a highlight of my childhood pizza parlor visits. Every time my family would scoot into a booth at our favorite local pie shop, garlic knots were the first thing I’d order. How could you not like knotted bites of tender, chewy, golden-crusted pizza dough tossed in butter, with flecks of garlic and cheese clinging to every nook and cranny? Throw in the wafting steam from their moist, tender centers as they pull-apart, and I’ll be bold enough to say I even preferred them over pizza.

In this recipe below, our Birmingham-based test kitchen colleague Jasmine Smith has developed a recipe for garlic knots that are better than any pizzeria version I’ve ever tried. Garlicky, cheesy, and slathered in butter—these dough bites are so good it’s difficult to have just one of these babies. Plus, they take only minutes to prepare, making them an ideal easy appetizer if you're looking for a shareable dish to please a hungry crowd. Below are a few tips for perfecting them at home.

How to Make Pizzaria-Worthy Garlic Knots at Home

Keep it easy and stick with store-bought dough. A basic New York-style pizza dough is what garlic knots are made of in most pizza shops, and it's what we're using here. The recipe was tested with Serious Eat’s New York–style pizza dough, as well as store-bought pizza dough. As Serious Eat’s former Culinary Editorial director J. Kenji López-Alt points out in his pepperoni knots recipe, store-bought dough is generally under-seasoned and a little bland compared to homemade dough. If you're making pizza, of course we’d recommend taking the time to make the dough from scratch for better flavor and overall quality. But because of how intensely flavored the additional flavorings in these garlic knots are (from a healthy dunk in the garlic butter and a generous sprinkle of cheese), this is one case where store-bought dough (even if under-seasoned) works just as well as homemade. So feel free to take the easy road here and use pre-made pizza dough—you won't be sacrificing any flavor.

Harness your inner sailor, and take the time to tie those knots. What makes pull-apart garlic knots so much better than a standard garlic roll? As Kenji points out in his garlic knot recipe, it's the fact that they're KNOTS. Tying them into individual knots doesn’t just make for a cute presentation, there’s a practical reason for taking the time to roll out each rope and tie it: Knots have built-in pockets and crevices for the garlic-butter and flavorings to soak into. Make sure when tying each strip that you keep the knots loose, as they will expand and puff slightly as they proof and bake. Once they're tied, dump the knots into the bowl with the garlic-butter, then toss them with your hands until well coated all over. Just make sure to be a bit gentle so that the knots don't come untied or stick together.

Double the cheese for double the fun. We at Serious Eats never shy away from cheese. The more gooey, melty cheese the better, and this definitely holds true with these garlic knots. While most pizza parlor versions and home recipes for garlic knots have just a dusting of grated Parmesan cheese, often sprinkled over top before baking as an afterthought, we use both Parmesan and Gruyère with these knots. 

Jasmine found in her recipe testing that Parmesan provides a savory, salty finish while a generous amount of Gruyère bolsters the garlic knots with rich, nutty flavor. Gruyère’s great melting ability also creates a great cheese stretch when you grab a knot to eat, really putting the “pull” in pull-apart garlic knots. Sprinkling the cheese over the par-baked knots towards the end of baking ensures the knots cook and turn golden at the same time the cheese melts, without the risk of the cheese burning. 

Use a cast iron skillet and tuck them in tight. Technically, these garlic knots could cook in any baking vessel that’s about ten inches in diameter. A stainless-steel skillet or even a cake pan would work OK, but we strongly recommend using a cast iron skillet. Cast iron’s excellent heat retention creates a crisp, golden bottom and sides on the knots. It also makes an attractive serving dish, and since it retains heat longer than other skillets or baking dishes, the cheese will stay warm and gooey longer on the table.

Cooked in cast iron, the knots will end up with ultra-crisp, almost deep-fried golden bottoms, paired with moist, tender, chewy, airy, centers. These knots have loads of flavor, especially when served with their garlic-butter sauce, but a side of warm pizza sauce for dipping doesn't hurt either.

In a small saucepan, melt butter over low heat. Add olive oil, garlic, crushed red pepper, and salt; cook, stirring often, until fragrant and butter mixture turns a light golden brown, 4 to 5 minutes. Stir in 2 tablespoons of parsley. Set aside and let cool until just warm, about 15 minutes. 

On a lightly floured surface, divide dough into 2 even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12  (8-inch long) strips that are about 1 ounce or 28 g each. Tie each strip into a knot. Transfer 1/3 cup garlic-butter mixture to a large bowl; leave remaining garlic-butter mixture in saucepan and set aside. In medium bowl with reserved garlic-butter, gently toss knots in garlic-butter until evenly coated, letting excess butter drip back into bowl. In a 10-inch cast iron skillet, arrange knots in a single layer evenly spaced apart. Cover loosely with plastic wrap. Let proof at warm room temperature until dough springs back very slowly to the touch, and almost doubles in size, about 1 hour. 

Meanwhile, adjust oven rack to middle position, and preheat oven to 400°F (205ºC). Remove plastic wrap from knots, and discard. Bake knots until edges start to brown, 20 to 22 minutes. Remove from oven; sprinkle evenly with Gruyère and Parmesan. Return to oven, and continue to bake until cheese is fully melted and just beginning to brown in spots, about 5 minutes. Transfer skillet to a wire rack and let cool for 5 minutes.

Meanwhile, reheat remaining garlic-butter mixture in small saucepan over low heat until warmed through, 1 to 2 minutes. Remove from heat, and stir in remaining 2 tablespoons parsley. Transfer to a serving bowl. 

Sprinkle garlic knots with additional Parmesan and parsley. Serve with warmed garlic butter and pizza sauce, if using.

Special Equipment

Small saucepan, 10-inch cast iron skillet, wire rack

Notes

Because of how intensely flavored these garlic knots are, this is one case where store-bought dough (which is often under-seasoned) works just as well as homemade. So feel free to take the easy road here and use pre-made pizza dough—you won't be sacrificing any flavor.

We have given a range in dough about (22 to 24 ounces) to accommodate variability in weight dough weight is sold in. If using 22 ounces

Make-Ahead and Storage

Prepared garlic butter can be refrigerated in an airtight container for up to 3 days.

Garlic knots can be prepared through step 2 before proofing, covered loosely with plastic wrap and refrigerated up to 12 hours. Proceed with the recipe as directed, and increase the proofing time at room temperature to 90 minutes. 

Leftover baked garlic knots can be stored in an airtight container at room temperature for up to 2 days. To reheat, preheat your oven to 350°F. Wrap bread loosely in aluminum foil and bake at 350°F (175℃) until warmed through and cheese is melted, 10 to 15 minutes.